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Fermivin® A33 is especially suitable for producing wines aged in barrels. It has a very high alcohol tolerance and can complete fermentation in up to 15% alcohol, or even higher if a complex nutrient such as Maxaferm® is added. When used in combination with the maceration enzyme Rapidase® Extra Fruit, Fermivin A33 optimizes color and phenol compound extraction.
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Fermivin® P21 is able to ferment at low temperature (12 °C) and suitable for cold soaking. It is also giving very good results after pre-fermentation maceration. Fermivin P21 produces high quality fruity red wines, with stable aromas, stable red pigments and a good structure, ensuring a good aging potential.
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Due to its high polysaccharide production, in wines with high alcohol levels, IOC R 9008 helps limit the burning sensation caused by ethanol. It is one of the most important yeasts for controlling longevity. In essence, it helps to decrease the risk of herbaceous aromas and aggressive tannin sensations affecting the more susceptible grape types, e.g., Merlot, Cabernet-Sauvignon, Cabernet franc, Carménère, Malbec, Grenache, etc... Under difficult conditions, with musts from warmer winemaking regions, it helps to minimise the perceptions of dryness and bitterness whilst, at the same time, intensifying the mineral/salt notes and length in the mouth. IOC R 9008 has been chosen to develop complex ripe fruit aromas and volume in the mouth for structured red wines made from concentrated grapes at full maturity.
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IOC RÉVÉLATION TERROIR has been chosen with Pinot noirs for its excellent ability to preserve the colour. It increases the colour intensity from 5 to 15% when compared to many other selected or native yeasts. Its essential sensory contribution is to accentuate the varietal fruit aromas (strawberry, gooseberry, blackberry) typical of many red grape types, with a good balance between the freshness and maturity of the fruit, and with finesse and elegance. Merlot, Grenache noir, Pinot noir, Gamay, Carignan and Tempranillo are other grape types that find their features developed in wines fermented with IOC RÉVÉLATION TERROIR.
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Fermivin® CHAMPION is a fructophilic yeast. It has a very high alcohol tolerance and starts fermenting very quickly. When added at mid-fermentation, it ensures complete fermentation of potentially slow musts (high potential alcohol, toxic compounds, etc.) and prevents sluggish fermentation. If fermentation stops, Fermivin CHAMPION can restart it even in the toughest situations (low sugar content, high alcohol content and low temperature). Fermivin CHAMPION is even more effective if added after must has been detoxified using Extraferm®, once fermentation has stopped. Yeast hulls remove toxic compounds from wine that impede alcoholic fermentation.
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In fermentation and racking of red and rosé musts to aid colour stability. During the fining and pre-bottling stages to improve aromatic complexity and structure.
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Fermentation and racking of white, red and rosé musts in order to increase their antioxidant protection and ensure longer-lasting freshness. During the fining and pre-bottling stages it can be used to increase levels of antioxidant protection, the freshness of aromas and the balance of flavours.
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When used at the fining step, on red and rosé wines, ESSENTIAL PASSION contributes into reinforcing the fruity notes, the delicacy and the whole aromatic intensity of the wine while bringing an anti-oxidation action.
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When fining white, red and rosé wines, this product helps to mask vegetable notes and provides a strong antioxidant action.
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When used at the Pre-bottling step, .essential OAK SWEET contributes to the softness and sweetness of the wine; raising barrel aged wines to a higher balance.
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When used during the pre-bottling stage, at least 48h before final microfiltration, ESSENTIAL OAK BARREL improves the sweetness and aromatic intensity of the wine. ESSENTIAL OAK BARREL improve fullness of wines.
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